Miso Soup with Vegan Dashi

A simple soup filled with incredible health benefits! Miso soup is great to have alone or as a base for comforting noodle soup. 🍜🥰

what is miso?

Miso is a Japanese paste made from from soybeans that have been fermented with salt and koji (a type of mold). The fermentation process allows miso to develop probiotics, aka good bacteria, that keep your gut happy. Not only is miso beneficial to gut health, but it also taste delicious. It has a rich umami flavor that elevates dishes.

One of the most common way to use miso is by making soup. Miso soup is easy to make and is a great way to incorporate this superfood into your diet. In Japan, people enjoy having a bowl of miso soup with rice and vegetables for breakfast. Another way to enjoy this is as a base for udon noodles or on the side during dinner.

what do you need?

Dashi Stock

Dashi will be the base for the miso soup. Dashi powder can be found in stores, but often contain lots of additives and MSG. We like to use our homemade dashi made from 2 simple ingredients, dried kombu (edible kelp) and water.

Miso Paste

There are many types of miso pastes available. Each paste and brand has it's own unique qualities, but yellow (awase) miso is the most versatile for soups and has a flavor that pairs nice with any ingredient.

Green Onion

A grea

Optional

• Soft Tofu

• Dried Seaweed

• Udon Noodles

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Miso Soup with Vegan Dashi

Serving Size: 4 - 6 bowls

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Description

A simple soup filled with incredible health benefits! Miso soup is great to have alone or as a base for comforting noodle soup. 🍜🥰

Ingredients:

Dashi

4 cups water

1 (A4 size) sheet dried Kombu

Miso soup

3 cups dashi

3 tbsp miso paste

green onion, sliced

soft tofu

dried seaweed

Instructions:

Dashi

1. Clean the Kombu with a damp towel.

2. In a large pot add water and kombu and slowly bring to a boil.

3. Right before the stock boils, remove the kombu. You can use the kombu to make a salad by slicing it into thin strips and mixing with sesame oil, salt, red pepper flakes, and vinegar.

4. Now you have dashi, this will be the base for you miso soup.

Miso soup

1. Add 3 cups of dashi to a large pot, bring to a simmer and mix in the miso paste. Don't boil the miso soup or else you'll lose some of the flavor.

2. Rinse the dried seaweed in water and drain with a colander, then add to the miso soup.

3. Cut your soft tofu into small cubes and add to the soup. Add ⅔rds of the green onion, leave the rest for garnish.

4. Add the soup to a bowl, garnish with green onions, and serve!*

Note:

*The soup can be stored for up to 4 days in an airtight container in the fridge.